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Chicken Salad
Chicken Salad
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This easy salad recipe with toasted walnuts is perfect for a summer picnic, in a sandwich, or as a light snack in pita bread. You can vary the flavor by adding apple, pear, or even apricots instead of grapes. A little cumin or curry powder in the dressing adds an international flair.

  • Servings: 8
  • Prep Time: 15m
  • Cook Time: N/A
1 star
Quick Chef Collection
Ingredients

1/2 cup egg-less, vegan, light canola mayonnaise

1/2 cup non-fat Greek yogurt

1 teaspoon lemon zest

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups cooked, shredded chicken

3/4 cup walnuts, toasted and coarsely chopped

1 cup thinly sliced celery

1 cup red grapes, halved

2 tablespoons minced green onions

2 teaspoons minced fresh tarragon leaves, optional

Butter lettuce or radicchio leaves, for serving

Fresh tarragon leaves, for garnish

Directions

  1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.

  2. To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.

Nutrition

  • Calories: 210
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Monounsaturated Fat: 4 g
  • Polyunsaturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Cholesterol: 43 mg
  • Sodium: 322 mg
  • Total Carbohydrate: 7 g
  • Dietary Fiber: 1 g
  • Protein: 20 g